PRINCES LIMITED PRODUCT SPECIFICATION RED, PINK, MEDIUM RED & KETA SALMON CONTENTS :- 1. GENERAL PRODUCT CONDITION 2. FORMULATORY/INGREDIENT INFORMATION 3. ANALYTICAL DATA The conditions of this specification shall not be altered without prior written approval from Princes Limited. Salmon F1612142x reduced salt Page 1 of 7
1. GENERAL PRODUCT CONDITION 1.1 General Description Princes brands (Princes and Cucumber) canned salmon consists of whole, transversely cut steaks of fish (Oncorhynchus sp.), packed with salt in hermetically sealed cans and sterilised by the application of heat. The various products shall be packed exclusively with fish of the following designated species:- Red Salmon - Oncorhynchus nerka (Walbaum) Pink Salmon - Oncorhynchus gorbuscha (Walbaum) Medium-Red Salmon - Oncorhynchus kisutch (Walbaum) Keta Salmon - Oncorhynchus keta (Walbaum) The product shall accord with the requirements of the British DoH Guidelines for the Safe Production of Heat Preserved Foods of 1994 and EC Regulations 852/2004 on the hygiene of foodstuffs and 853/2004 on the hygiene of foodstuffs of animal origin and Council Regulation (EC) No 1005/2008 establishing a Community system to prevent, deter and eliminate illegal, unreported and unregulated fishing. All suppliers shall be members of the current NFPA/FDA Canned Salmon Control Plan of the USA. All cans shall pass satisfactorily through a double dud-detection and check weighing system prior to labelling. It is also preferable to use dud- detection during production to provide immediate information on problems which may then be corrected. Where a claim is made on the label that the fish is sourced from an MSC (or other recognised sustainability scheme) accredited fishery, then the valid Chain of Custody number must be clearly stated on the can itself. 1.2 Name of the Food Product The official name of the food to be declared on the product label is Red Salmon, Pink Salmon, Medium Red Salmon or Keta Salmon, as appropriate. 1.3 Allergen Notice Where a recognised allergen is known to be present in the product this shall be declared within the ingredients listing. Recognised allergens involve pulses (peanuts), tree nuts, shellfish, crustacea, milk, eggs, sesame seeds, soy, fish, sulphites, monosodium glutamate, wheat and certain antioxidants (BHA, BHT). This product does not contain any of the above allergens other than salmon and no warning should be made on the label. 1.4 Shelf Life and Storage Conditions The palletised product may be stacked four pallets high. The minimum shelf life of the product, from the date of manufacture, shall not be more than 5.5 years at ambient temperature and the product shall be marked with the appropriate best before date in the in the manner specified and the product shall remain in a fit and merchantable condition for at least this period. The product on delivery shall be less than 24 months old from canning. Salmon F1612142x reduced salt Page 2 of 7
1. GENERAL PRODUCT CONDITION (Cont.) 1.5 Product Usage The product is ready to serve straight from the can. 1.6 Net Weight 105g 213g 418g 1800g Minimum net weight - 105g 213g 418g 1800g No. of loins per pack - max 2 1-3 3-5 1.7 Salt Content Salt, added in the crystalline form, shall be sufficient to effect a total salt content in the final product of 0.9%. 1.8 Out-turn The product shall appear as sectioned transversely cut steaks immersed in cook-out liquor produced as a consequence of thermal processing after packing. Miss-cut and crosspatched steaks shall not be in evidence. The condition of the fish shall be typical of cooked fresh salmon steaks. The steaks shall be for the most part intact and whole, and while the presence of individual make-up pieces of fish is accepted, the presence of significant fish shred or evidence of fragmentation shall be absent. The fish, packed with the skin-on, shall appear clean, bright and free from bruised or blemished tissue. The presence of protein curd on the fish surface to a slight degree is acceptable. The texture of the fish shall be firm and succulent not dry or excessively soft and the steaks shall separate into whole intact muscle flakes. The colour of the flesh shall be typical of good quality fish of the particular variety concerned ie Red Salmon shall be bright orange/red to deep pink, Pink Salmon shall be peach to light pink, Medium Red Salmon a light orange and Keta Salmon a pale peach with a light pinkish hue. The flavour and aroma shall be rich and wholesome, typical of lightly salted freshly cooked salmon of the species concerned. Objectional flavours and odours indicative of deterioration such as off, rank, stale, rancid, decomposed, woody, fruity, musty or bilge odours shall not be apparent. The liquor shall be clean, bright and semi-clear, not milky, consisting entirely of cook-out liquid from the fish flesh. Free coloured oil droplets should be present in the liquor, which in the case of Red Salmon shall consist of at least 2 ml per 215g can. The presence of soft spinal bone, associated pin bone and the presence of attached skin shall be in natural proportion to the fish meat present. The presence of flat platelet bone is unacceptable. Salmon F1612142x reduced salt Page 3 of 7
1. GENERAL PRODUCT CONDITION (Cont d) Evidence of pre-process deterioration such as dehydration, decomposition, discoloration, softening etc., and evidence of excessive heat damage such as scorched colours, shall be absent. 1.8 Defect Tolerances In any sample of 13 cans tolerable defects will be as follows:- - no foreign matter or crystals of struvite - no fin material and no apparent viscera, blood vessels or blood clots - no evidence of water marking or bruising - no can shall be lacking in salt - no dark skin over the cut steak surface of the canners end. Dark skin over the cut steak surface of the manufacturer's end will be tolerated in 2 cans in the sample. Cucumber brand can utilise product classified as Campden grade A or Campden grade B (Campden BRI specification L50/5) or equivalent. This permits a product with a less bright and slightly paler colour than would normally be expected under Princes brand and with a greater tolerance for defects. For Cucumber brand only, it may also be permitted for 2 out 16 cans to show evidence of lacking in salt. Definitions:- Foreign matter includes any material not derived from the original raw material, eg. parasitic worms, wood, glass, stone, metal etc. Struvite concerns solid crystals of magnesium ammonium phosphate. Water marking due to contact with fresh or brackish water or diluted seawater. NB. While it shall be appreciated that this specification establishes the minimum acceptable standard for the supply of this product, it may be permitted, where defect tolerance is concerned, for a maximum of 2 of the 13 cans to fail to meet the standard by a slight degree. 1.9 Packaging Utilising a sealing compound lining the curl of the can end to form a gasket within the double seam closure, the product shall be packed in hermetically sealed containers under a minimum vacuum of 3 in. Hg. The standard of seal closure shall comply with the requirements specified in Section 3. Of this specification. The cans shall be clean and free from corrosion and shall accord with the following specification:- Can dimension - 301 x 106 (105g) - 307 x 200 x 301 (213g tapered) - 301 x 211 x 408 (418g tapered) - 156 x 113mm (1.8kg) Easy open end may be used based on individual contract. Salmon F1612142x reduced salt Page 4 of 7
1. GENERAL PRODUCT CONDITION (Cont d) Surface finish - internal - fish lacquer over minimum 5.6g tin/sq.m - or Tin Free Steel - External - gold lacquer over tinplate - or Tin Free Steel Packaging materials and can lacquering systems shall ensure all the requirements of EC Regulations 1935/2004, 2023/2006 and 1985/2006 are satisfied. 1.10 Can Coding Format All packs shall be legibly coded to enable the producing factory, product and date of manufacture to be readily identified. All pack labels and outer cases shall clearly indicate the shelf life expiry date in the form of "best before end" followed immediately by the appropriate declaration in the form of either month and year, or year ending. The batch identification mark shall be printed on both the can and the case outer. Cases shall consist of single production codes only, no mixing of codes is permitted. Wherever possible consignments shall consist of single production codes, where this is not possible the number of codes within any consignment shall be limited. Coding shall not fracture the surface lacquer or perforate the plate metal of the can. Where ink-jet coding is used, real time coding should be used to assist in batch traceability. 1.11 Labelling The supervision of labelling is of equal importance to that required in every stage of product manufacture, and must ensure that :- a) labels adhere correctly to the can with no loose edges. b) labels are close fitting to the can and are correctly aligned. c) labels are whole, not torn or holed. d) labels do not show excessive adhesive on the outer printed surface and rust marks, dirt and stained labels are absent. Salmon F1612142x reduced salt Page 5 of 7
2. FORMULATORY ASPECTS 2.1 Ingredients Statement Ingredients: Red Salmon (fish), Salt Ingredients: Pink Salmon (fish), Salt Ingredients: Medium-Red Salmon (fish), Salt Ingredients: Keta Salmon (fish), Salt 2.2 Commodity Description Salmon All fish used in the manufacture of Princes Salmon shall be derived from suitable raw material handled in a manner as approved by the relevant State Fishery Inspection service of the particular country of origin, in accordance with the requirements of EC Regulation 853/2004 and Council Regulation (EC) No 1005/2008 establishing a Community system to prevent, deter and eliminate illegal, unreported and unregulated fishing and the subsequent rules of implementation contained within Regulation (EC) 1010/2009. The various products shall be produced exclusively from the following specific species:- Red Salmon - Oncorhynchus nerka (Walbaum) Pink Salmon - Oncorhynchus gorbuscha (Walbaum) Medium-Red Salmon - Oncorhynchus kisutch (Walbaum) Keta Salmon - Oncorhynchus keta (Walbaum) The prepared raw fish shall be freshly caught only from the marine environment, wholesome and free from deterioration, water marking, spoilage and off-odours. All fish shall be maintained in a clean and wholesome condition and shall be canned as early as possible after capture. Fish held in excess of four hours prior to canning shall be chilled. Care shall be taken to ensure all contact surfaces from fishing vessels through, transfer systems, storage up to canning shall not compromise the quality of the fish. Frozen salmon shall not be used for Princes brand canned salmon. Frozen raw material can be used for Cucumber brand. Salt Only food grade salt shall be used, which shall stored under hygienic conditions, and may contain ferrocyanide compound as anti-caking agent, to a maximum of 20ppm of the salt Water The water used in the handling and cleaning of the raw fish shall be potable, suitably sanitised if necessary and shall not be re-circulated. Salmon F1612142x reduced salt Page 6 of 7
3. ANALYTICAL ASPECTS 3.1 Fish Content The average fish content of each of the products shall be 99%, being the equivalent of 99% raw salmon. 3.2 Typical Chemical Composition per 100g drained Source of Data: (As supplied by Dave Wroe). Certificate Ref: N/A PARAMETERS PINK RED M/RED KETA UNITS Moisture 73.2 69.4 70.6 73.6 g/100g Protein ( N x 6.25 ) 22.3 22.8 21.7 20.0 g/100g Carbohydrate 0.0 0.0 0.0 g/100g - of which sugars 0.0 0.0 0.0 Fat 4.6 5.8 5.0 4.0 g/100g - Of which Saturates 0.9 1.2 1.1 - - Of which Polyunsaturates 27 27 27 % - Of which Monounsaturates - - - - - Of which Omega 3 0.9 1.0 0.9 - Ash 2.4 g/100g Energy (KJ) 549 602 554 KJ/100g Energy (Kcals) 131 143 132 116 Kcal/100g 3.3 Inorganic Content (mg per 100g) Sodium 365 mg Potassium 300 mg Calcium 93 mg Iron 1.4 mg (NB 2013 season salt reduction from 400mg to 365mg) (NB Med Red Salmon 2013 season still at 1.0% salt and 400mg sodium and will revert to figures in the table from 2014 season) 3.4 Additional Constituents Salt 0.9 % g/100g Retinol (typically) 90 ug/100g Vitamin D (typically) 12 ug/100g Histamine MAXIMUM PERMITTED LEVEL IN ANY CAN = 50 ppm Lead 0.3 ppm (AT END OF SHELF LIFE) ppm Tin 150 ppm (AT SHELF LIFE END) ppm Mercury 0.5 (IN ANY CAN) ppm Cadmium 0.05 (IN ANY CAN) ppm 5.5 Additional Data ph (typically) 6.0 5.6 Microbiological Tolerances Commercially sterile. Salmon F1612142x reduced salt Page 7 of 7